Yield: Yields about 2 dozen cookies.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Note: Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet; otherwise, the dough will spread too much, and the cookies won’t retain a nice, round shape.
I created an account to say how much I love these! Perfect recipe.
I had no issues with them getting greasy unless you're doing it right over the stove, which you probably shouldn't do that, it's just fine.
Also super important DO use the middle rack of the oven. My husband told me it wouldn't matter but trust me, it really does. Higher rack got burnt to hell and the bottom ones didn't cook right.
You left out the step for chilling the dough first. As a result I have one large oily mess on a baking tray.
I made this at Christmas and they were a big hit. A simple yet delicious cookie.
Made again this year for Christmas and everyone loves these. Follow the tips on baking as they help.
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